Prepare the Salad: In a large salad bowl, combine the baby spinach and arugula.
Toast the Pecans: In a dry skillet over medium heat, toast the pecans until fragrant, about 3-4 minutes. Be sure to stir frequently to avoid burning. Set aside to cool.
Crispy Prosciutto: Preheat your oven to 375°F (190°C). Place prosciutto slices on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until crispy. Once done, crumble or break them into smaller pieces.
Assemble the Salad: Add the toasted pecans, crumbled goat cheese, sliced apples, and crispy prosciutto to the bowl with the greens.
Prepare the Dressing: In a small bowl, whisk together apple cider, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Gradually whisk in the olive oil until the dressing is well combined.
Dress the Salad: Drizzle the apple cider balsamic dressing over the salad, and toss gently to ensure an even coating.
Serve: Plate the salad on individual plates or a large serving platter. Garnish with additional goat cheese and a sprinkle of freshly ground black pepper if desired.
